Today on DelmarvaLife–
As we gather goods to bunker down during this pandemic, there’s something you want to make sure you have: an advanced medical directive. It’s not something you should only think about during a health crisis, it something that everyone needs. Attorney Taylor Elizabeth Trapp of the law offices of Tunnel and Raysor, talks with us about what it is and why it’s so important.
City of Salisbury Poet Laureate, Nancy Mitchell joins us to talk about how she’s putting out a call for people to capture the beauty during this difficult time.
Delmarva’s coolest cat, Pip the Beach Cat joins us via video chat. His human talks about how his schedule has changed a bit as a result of the Coronavirus pandemic, but his mission remains the same.
In part three of our series on Spicer Bros. Construction, DelmarvaLife’s Katie Zarrilli talks with company president Brian Spicer about outdoor kitchens and decks.
Tide and Thyme Food Blogger, Laura Davis has joined us in the DelmarvaLife kitchen many times over the years. Today, we visit Davis in her kitchen to learn how to make Chipotle Bean Burritos.
Chipotle Bean Burritos
2 teaspoons vegetable oil
2 cloves garlic, minced
1 teaspoon chile powder
2 teaspoons minced chipotle chile in adobo sauce
1 teaspoon ground cumin
1/4 teaspoon kosher salt
1/3 cup water, chicken broth, or vegetable broth
1 15-ounce can black beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
6 tablespoons fresh salsa
6 12-inch flour tortillas, warmed in microwave for 10-15 seconds
1 cup shredded cheese (cheddar, pepperjack, monterey jack, or a mixture)
1 1/2 cups chopped tomatoes
1 1/2 cups chopped romaine lettuce
6 tablespoons thinly sliced scallions
6 tablespoons sour cream
Heat the oil in a large nonstick skillet over medium heat. Add the garlic, chile powder, chipotle chile, cumin, and salt, and cook until fragrant, about 1 minute. Add the beans and broth, and bring to a boil. Reduce heat to medium-low, and allow to simmer 10 minutes. Remove from heat, stir in salsa, and mash lightly with a slotted spoon or fork.
Spoon about 1/3 cup of the bean mixture down the center of each tortilla. Top each serving with about 2 1/2 Tablespoons shredded cheese, 1/4 cup tomatoes, 1/4 cup lettuce, 1 tablespoon green onion, and 1 tablespoon sour cream. Roll tightly and serve immediately.
Source: adapted from Pink Parsley, originally from Cooking Light
